Preparation

Heat oven to 400 degrees. Destem, de-seed the red bell peppers. Slice into very thin
strips and spread evenly over a foil lined backing dish. Roast for 15-30 minutes, until
browned and slightly caramelized. *If you have any red onion leftover from the
Cucumber, Smashed Avocado and Sprout Stack, you can caramelize thin cut strips of
along with the red pepper. Both of these, together, would make a great garnish for
this dish!
Drain the soaked cashews, and finely chop them in a food processor. Set aside.
Heat a sauté pan to medium heat, and add the coconut oil. Add the leeks, salt, and
pepper. Stir well, and let cook for 3 to 5 minutes until leeks are tender.
Add the chopped cashews, stir again and let cook for 1 to 2 minutes. Then, add the
spinach and balsamic vinegar, stir and cook until the spinach is wilted. Cover with a
lid and let sit on the lowest heat setting to keep warm.
To prepare the mushroom caps, mix together the olive oil, tamari and remaining
teaspoon of salt in a small bowl. Heat a large skillet on medium heat, brush the
mixture onto each mushroom and sear gill side down for 5 minutes. Flip the
mushrooms over and fill with the sautéed leeks and spinach. Cover the pan with a lid
and let cook an addition 5 minutes. Serve warm with a garnish of sliced roasted red
pepper.

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